with California Sun Dry® Tomatoes
5 T CALIFORNIA SUN DRY® Garlic, divided
3 T olive oil (or reserved oil from drained tomatoes)
3 C bread cubes
2 oz. anchovy filets, drained
1/2 C olive oil
1/3 C lemon juice
1 T Dijon-style mustard
1/2 tsp Worcestershire sauce
Coarsely ground black pepper to taste
1 head romaine lettuce, washed, dried, torn and chilled
1/2 C CALIFORNIA SUN DRY® Tomatoes, Julienne cut drained well, oil reserved
1/2 C grated Parmesan cheese
To prepare croutons, heat oven to 325 F. Warm 3 T. garlic and olive oil in a skillet.
Add the bread cubes and toss to coat with oil. Transfer to a baking sheet, spreading
out the cubes to a single layer. Bake in a preheated oven, tossing occasionally until crispy and golden, 12 to 15 minutes.
To prepare dressing, combine the remaining garlic and anchovies in a blender with the olive oil, lemon juice, mustard, Worcestershire and pepper, blend thoroughly.
Gently tear the lettuce into a salad bowl. Top with the croutons and sun-dried tomatoes. Drizzle the dressing over and toss well. Sprinkle with the cheese and serve.